Food drying

Food drying is a method of food preservation in which food is dried dehydrated or desiccated. Drying inhibits a growth of bacteria, yeasts, together with mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the innovative Middle East as living as Asia regions. Water is traditionally removed through evaporation by using methods such(a) as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process as well as ensure more consistent results.

Packaging

Packaging ensures effective food preservation. Some methods of packaging that are beneficial to dehydrated food are vacuum sealed, inert gases, or gases that assist regulate respiration, biological organisms, and growth of ]